Sconuts

A cross between a scone and a doughnut, so you don't have to choose 

 
Makes about 12 – 15 sconuts



Ingredients


Vegetable oil for deep frying

150ml milk

1tsp vanilla extract

225g self-raising flour

Pinch of salt

55g cold butter, cubed

25g caster sugar

1 pot of clotted cream

150g strawberry jam

150g white caster sugar, for rolling



Method



Fill a heavy-based, large deep pan \(or deep\-fat fryer\) one-third full with vegetable oil and heat to 170\-180C



Gently heat the milk and vanilla in a small pan, until just warm



Mix together the flour and salt and then rub in the butter



Once fully combined, stir in the sugar followed by the warm milk, to form a soft dough



Gently knead the dough for a minute until the dough is slightly firm, but not stiff or rubbery



Roll out the dough to approx. 2cm thick and use a 5\-6cm cutter to cut out your sconut shapes



Deep\-fry the sconuts for 2\-3 mins on each side, turning after the first minute and cook until golden brown on all sides and look light and puffy. Remove from the oil using a slotted spoon and drain on kitchen paper.



Roll the hot sconuts in white caster sugar and leave to cool slightly for 5\-10 minutes.



Once cool, use a small sharp knife to make a small hole in each sconut and pipe in the clotted cream and strawberry jam.



Used from ITV This Morning

(Watch the video on making it here: www.itv.com/thismorning/food/sconuts-juliet-sear-recipe)